I love making soup in the colder months – such an easy meal, full of veggies & accompanied by some crusty bread & a little salad, is such a satisfying meal.
Ingredients
2 cups Cauliflower, steamed until soft
1/3 cup kale, shredded
1 tspn vegan stock
Optional
Bread roll – I may be biased but I think a sourdough roll is amazing with a big bowl of soup but go for gluten-free or grain-free if that’s your dietary preference
Handful of heirloom tomatoes, sliced in half lengthways
1-2 teaspoons parsley, chopped
1 tbspn olive oil
Method
1. Steam cauliflower – about 30 seconds before taking off heat, throw the shredded kale in.
2. Once cooked, blend cauliflower-kale with 1/2 cup of vegan stock. Depending on what consistency you like, add more/less water.
I served mine with a beautiful sweet tomato salad tossed with olive oil & parsley & some crusty bread
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